Lemon Berry Muffins

Tip: To prevent blueberries from falling to the bottom of your batter, lightly coat them with flour first.

Muffins:
2 cups all-purpose flour
3/4 cup granulated sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 large lemon, zested
1 cup buttermilk
1/2 cup vegetable oil
2 eggs
1 to 1 1/2 cups fresh raspberries or blueberries

Glaze:
3 tbsp. granulated sugar
1/4 cup freshly squeezed lemon juice

Preheat oven to 350F . Grease 12 muffin cups or spray with a non-stick cooking spray. In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Finely grate lemon peel into the flour mixture; stir to combine. In a small bowl, squeeze 1/4 cup of juice from the lemon; set aside.

In a medium bowl, whisk buttermilk with oil and eggs; stir into the flour mixture until combined. Stir in berries. Divide batter evenly among muffin cups. Bake in centre of oven until golden and a toothpick inserted in centre comes out clean, about 18 to 22 minutes.

To make the glaze, stir sugar into lemon juice until dissolved. Poke several holes into the top of each baked muffin. Let stand in pan for 5 minutes, then remove muffins and place on a tray. Slowly spoon glaze over hot muffins and let them soak up any glaze and drips on the tray. Let cool on a rack.

Makes 12 muffins.